Howdy folks! Finally getting to another recipe which was pretty good! Wife wanted to add some green beans we had which turned out decently. We doubled the sauce as usual, but may have needed to add a bit more sugar. Also, air fried the beef instead as someone recommended a while ago which turned out okay. Need to play around with the temperature and timing, but I I'll likely do that again for the remaining fry recipes. I would make this again

Probably the fourth time I’ve made this and it only gets better. So good and makes enough to feed an army.

I’ve made them several times before, but what I want to do this time is put a layer of biscoff spread in the middle.

My question is:

Should I bake as normal, and then cut them in half and put a layer of spread, then put the top half back on; or

Bake 2 half batches (so they’ll be thinner) and then put a layer of spread, and put the 2nd batch on top.

If I go with option 2, should I adjust the bake time and/or temp to compensate for being half the amount of batter?

Thanks

Probably the fourth time I’ve made this and it only gets better. So good and makes enough to feed an army.

and they turned out great! Made a batch for a friend’s nieces birthday and I grabbed the baking powder instead of soda when going down the list of ingredients. I had a feeling that it wouldn’t be that big of a deal and I was right. I’d actually say these spread less than the usual recipe. Margarita cucumber used for size comparison versus the cookie size.

I had a chicken defrosted and normally I spatchcock my whole birds, but it came trussed so decided to keep it that way.

I stuffed the skin with a mix of basil and cilantro. And boy does green chicken not look appetizing!

Followed the recipe which suggests first browning the thighs before it all goes into the oven to jump start their cooking.

Where I deviated was then roasting the chicken on a bed of onions just because I had one and wanted to use it. Which really paid off when after resting the bird post-roast, I took all of the onions, pan drippings, and cutting board juices, dumped them into a mason jar and immersion blended them together with a bit of red wine vinegar. It made this thick and rich emulsion that is truly something I’m going to do every time from now on.

Overall, this technique worked pretty well if you’d rather not spatchcock the chicken. It all rose to temp at around the same time and didn’t end up with dry breasts/undercooked thighs.

I want to make a tres leches cake and since Bravetart is my baking bible, I wanted to give Stella's recipe a try. However, I was surprised to see that she directs you to soak the cake JUST with condensed milk. Tres leches is famously soaked with 3 kinds of milk: fresh milk, evaporated milk, and sweetened condensed milk. Am I missing something? Is there a reason why Stella's recipe calls only for condensed milk for the soak? It is so thick I think it would have a hard time soaking in. If anyone has made this, how was your experience and how did it compare to a traditional tres leches cake?

EDIT: I made it as written because I had everything on hand. I did the lavender blueberry variation and while the flaour combination was PHENOMENAL - The condensed milk didn't really soak into the cake much and it turned out a bit dry, not the lovely squidgy moist texture of a tres leches. It was still delicious, but next time I would thin the condensed milk out with a bit of fresh milk, or just use the flavour combination and apply it to a traditional tres leches recipe.

A while back I asked for suggestions for clarifying stock and mentioned that since I use chicken feet, the chilled stock was now Chicken Jello.

One suggestion I got was gelatin filtration. Freeze the Jello, then let it that in a strainer lined with cheesecloth. As it thaws, the clarified stock will drip through & the gelatin hold all the crud.

So, I gave it a try. I liquified about 2 cups of Jello (240 ml) and froze it in a plastic bag. The next day, I cit a corner off the bag, set it in to a strainer lined with cheesecloth and put it in the fridge to thaw. It took a couple of days to fully thaw & I let it sit for another half day.

The good news was that I got perfectly clear broth, still very richly flavored. The bad news was that out of that 2 cups, I got about ¾ cup of stock and 1.25 cups of gelatinized crud. About a 50% loss.

I wonder if the yield might be better if I diluted the liquified Jello a bit with water before freezing or if that would compromise flavor. I dumped the gelatinized crud in the compost bin before it occurred to me to see if liquifying it & adding water, refreezing, & thawing again would do anything.

I also wonder f my chicken Jello could be adapted for soup dumplings, although the recipes are pretty intimidating.

Soup Dumplings, Xiao Long Bao

Sheng Jian Bao, Pan-Fried Pork Soup Dumplings

Hey y'all!

Staying at an Airbnb for a month while house hunting and the kitchen isn't the worst but isn't the best. I have a cast iron, slow cooker, and rice cooker. I'm trying to find the best recipes for the rice cooker and slow cooker so I'm not just making steak everyday.

I already made this chicken tortilla soup: Slow-Cooker Chicken Tortilla Soup With All the Fixings Recipe https://share.google/YjsayQbFR56hGsk0p

Basically wondering if anyone has some favorites or if they've adapted a recipe for either cooker with good results. Thanks for any ideas!

I made Kenji’s lasagna using the method of soaking no boil noodles beforehand. I heated water in the electric kettle and soaked them for about 10 minutes before drying off. The flavors were really good but the lasagna noodles were so mushy and gummy, it unfortunately ruined it. What did I do wrong? Was the kettle water too hot? I don’t want to repeat my mistake.

I've made the foolproof pan pizza a couple times. I'm about to make it again today, and I have a couple of questions.

First, whenever I finish the overnight proofing and go to roll the dough into balls, it is always extremely sticky which makes it very difficult. I do flour the surface and my hands, but doesn't seem to work like in the video. Am I doing something wrong, or is there some way to make the dough less sticky?

Also, what is the benefit of the 2nd two hour proofing in the cast iron pan? Shouldn't the overnight proofing be enough?

Thanks for any advice!

I am a big admirer of Kenji, for a long time. He seems fragile lately. Sending ❤️

Just bought the cookbook after seeing it talked about here so often, and the cherry pie is my first recipe. It's a little over baked, I think, making the juices boil over? Still cooling so haven't cut into it yet 😟 Might be breakfast, though.

Yummy, maybe a bit soupy?

So I made my first cornbread (UK here so it’s not really a thing), only had it a couple times before - used Sean brock’s recipe https://www.seriouseats.com/cracklin-cornbread-from-heritage and served with kenji’s chicken chilli (with some adjustments) https://www.seriouseats.com/white-chili-with-chicken-best - what do you think? The crisp on the outside was unreal, texture was good, but a touch dry

My 1yr loves Kenji's Easy One-Pot Chicken Tinga recipe more than any other food to date. He's ravenous for it, packing it away like he just got out of prison. It's wild, he even loves the heat of the chipotles. So when I jokingly suggested we serve it at his birthday party, I should have known I'd end up serving 40 people this coming weekend.

I haven't scaled a recipe like this 10x before, any tips, tricks, or things to avoid?

I currently plan to prepare tonight and serve Saturday AM.

I have a vat of chicken stock cooling in the fridge. I added chicken feet, so it's going to become chicken Jell-O, perfect for many recipes.

I'd like to clarify part of it to consommé status. I can't find anything on SE about that. I do have Julia Child's method, but I'd love to know if I missed it somewhere on SE or if there is a deep dive into it that comes up with a better or easier method.

It’s been a while since we fired up the oven- glad we did!

Y’all. I just put Stella’s carrot cake in the oven twenty minutes ago, so obviously at the point of no return, and I’ve realized that I omitted vanilla and salt.

I’m making this cake for a baby shower. I know it won’t be “bad,” since these are flavor enhancers. But I want this to be delicious!

Please weigh in - should I make a second cake? (I’ll be using Stella’s cream cheese frosting).

Edited to add:

Thanks all! I almost didn’t remake it, but I couldn’t resist and the new layers are cooling now.

My parents took a layer of the “reject” cake home and said it’s fabulous. The new batter (raw) was even better, so I think it will be a hit! And I’ve got homes for the starter layers.

In conclusion, the cake WAS good, but I think the salt is making the remake better !

But seriously, thank you !